Product Name: Red Yeast Rice Powder
Botanical Source: Monascus purpureus went
Active Ingredient: Monacolin K & Monacolins
Specification: 0.4~3% by HPLC; 1000~3000u/g
Appearance: Dark red fine powder
CAS No.: 75330-75-5
Chemical Formula: C24H36O5
Molar Mass: 404.54 g/mol
Herbal supplement for lowering blood pressure; feed and coloring industry
Red yeast rice, red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus.
Red yeast rice is used to colour a wide variety of food products, including pickled tofu, red rice vinegar, Chinese wine, Peking Duck, and pastries that require red food colouring. Although used mainly for its colour in cuisine, red yeast rice imparts a subtle but pleasant taste to food.
In addition to its culinary use, red yeast rice is also used in Chinese herbology and traditional Chinese medicine. Its use has been documented as far back as the Tang Dynasty in China in 800 AD. It is taken internally to invigorate the body, aid in digestion, and revitalize the blood. A more complete description is in the traditional Chinese pharmacopoeia, Ben Cao Gang Mu, from the Ming Dynasty (1378–1644).
Different strains of Monascus fungus will produce different amounts of monacolins. The 'Went' strain of Monascus purpureus (purpureus = dark red in Latin), when properly fermented and processed, will yield a dried red yeast rice powder that is approximately 0.4% monacolins, of which roughly half will be monacolin K (identical to lovastatin).